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Consulting on luxury properties for Estate Management, Luxury Vacation Rentals, Spas, AirBnB Luxury Properties regarding profit maximization, staff procurement and training, marketing including social media marketing, menu development for breakfasts, wine receptions, and spa/special dietary needs, and interim innkeeping, temporary management/chef for Inns, B&B's, Estates, and Vacation Rentals.

General Manager of an Oceanfront Luxury Boutique Inn. Management of staff, daily chef, marketing, guest services, concierge.

Innkeeper and Estate Manager of an exclusive oceanfront estate, with high profile, high net worth, luxury seeking, guests. Created a Luxury Vacation and Event Venue out of this Estate. All Marketing for the luxury oceanfront rental, including print and web advertising, social networking, social media advertising, and blogs, website creation and management, SEO and web traffic management, and analytics. Increased revenue to $250,000 in just 6 months. Processing payments, creating P&L statements, bookkeeping and projections statements. Event planning and event management. Management of maintenance for facilities, as well as, project management for remodel, interior design, and large scale organizational projects. Management of staff, and overseeing multiple vendors, contractors, and subcontractors. Complex scheduling. Daily chef for principal and guests, as well as, chef for entertaining, and special events, complex dietary needs utilizing my skills as a Nutritionist. Teaching classes and workshops on healthy eating, creative recipe conversions, and life coaching workshops on self improvement. On site Massage Therapist, for principal and guests. All scheduling, marketing, administrative and hospitality management duties. Detailed records on guests and guest preferences. Concierge to guests. Wellness coach to guests, retreat and workshop participants. Contract Position.

Spa Chef with an International/High Profile Director-run Spa and Retreat Center. Prepared daily healthy spa cuisine, with special attention to dietary needs, such as, vegetarian, vegan, raw foods, gluten free, low carb, and meat based diets, etc. Oversaw and managed staff of 12, daily production for all meals and gluten free bakery. Created all menus, menu planning, recipe creation, prepared daily prep lists, and inventory management. Prepared workshops, nutritional counseling, and coaching for guests and staff. Event coordination, management and catering for up to 250. Coordination with on-site gardener for produce/herbs and harvesting schedules. Special projects included re-designing and styling of the daily buffet, procurement of new equipment and appliances, fermented vegetables, vegan cheeses, retail food products and produce baskets, and performed as Executive Chef during her prolonged absences. In charge of ordering, receiving, and training of staff. Culinary portfolio available.

Handling personal and business affairs for high profile employer with high confidentiality. Maintaining and managing complex schedules. Holding meetings for employer. Managing data syncing of all apple products, project management programs, and software. Disbursement and tracking of funds for several projects. Coordination and overseeing of events. Creating complex filing systems for hard copy and computer files. Large organizational projects. Handling travel arrangements. Research for projects, purchases, and personal needs. Managing and overseeing household staff and daily needs of household. Cooked healthy meals, special dietary needs, menu planning, pantry stocked, all shopping. Event Planning.

Managed 4 very large multi-million dollar homes, to include a 250-acre horse ranch with a 12,500 sq. ft. home, guest houses and stables, and another 15,000 sq. ft. home. Managed staff up to 16, to include nannies, housekeepers, maintenance men, ranch hands, vendors, and sub-contractors. Kept track of and scheduled maintenance for all homes and up to 7 luxury automobiles, as well as R.V.'s, motorcycles, ATV's, Jet skis, boats, and private planes. In the capacity of event planner, organized and oversaw formal gatherings and parties of up to 400, including food, music, entertainment, décor, valet services, permits and all other services for both adult and children's occasions. Maintained fine art, antiquities, rare collectables, fine china. Managed travel arrangements, and traveled with employers. As the daily chef, shopped for and maintained pantries and regular menus ranged from French, to Thai, Indian, Japanese, Chinese, Moroccan, Turkish, Mediterranean, Baltic, Eastern European, and American comfort foods. Other specialties include pastries and sumptuous desserts.

As estate manager, managed 4 multi-million-dollar homes,simultaneously in California and Oregon. Hired, trained, and managed staff. Selected and oversaw up to 75 vendors and subcontractors addressing various needs, for the different properties. As Project Manager, oversaw two million-dollar property remodels from start to finish, and smaller remodels on several other homes. Designed gourmet working chef's kitchen, luxurious grand master baths, home theater/media rooms, gym, wine cellar, and outdoor entertaining areas. This entailed selecting products, colors, furnishings, creating scale drawings of planned areas, and organizing the new spaces. Maintained pools, spas, gym equipment, humidors, and wine cellars. Oversaw and managed several large household moves. Other duties included chauffeuring, valet services, plant care, flower arranging, and interior decorating. Created staff schedules and acted as guests' host and concierge. Developed Household manuals for each home. Created and maintained inventories of antiquities, rare art, fine china, silver, linens, books, clothing, wine, cigars, and collectibles. Used SmartHome systems and other household management technologies, security systems, and security protocols. Created schedules, organized travel arrangements and accompanied principal employers to business and personal engagements, often representing employer at meetings. Computer skills include excellent working knowledge of many software progams. Completed errands, handled all household and most personal shopping for employer and family, and all clerical duties. As private chef, prepared daily meals and catered events of up to 75 attendees. In the capacity of event planner, organized and oversaw formal gatherings and parties of up to 400. Meals included special dietary needs such as low-carb, diabetic, vegetarian, vegan, raw foods, special cleanses, and spa cuisine. Frequently incorporated produce from estate gardens, orchards.

Conducted culinary-based tours around Istanbul, consisting of expeditions to venues of hand-made traditional turkish foods including bakeries, restaurants, pastry-shops, cheesemakers, confectioners, curers of meat, and bazaars. Explained , demonstrated recipes and helped participants hand-select ingredients and cook ware.

Managed 15-room Inn in London. Operated front desk and phones, booked reservations, provided concierge service, handled special guest needs. Hired, trained, scheduled, and managed staff.Coordinated bookings for large multi-room events, weddings, meetings, and speakers. Planned events, arranged floral and other décor, coordinated rentals of event services and entertainment. Oversaw creation of ads in coordination with sales department, for tourism, special events, and business occasions. As chef, prepared gourmet breakfasts for up to 45, lunches for meetings, and assisted withcatered events. Compiled monthly reports for accountant including payroll, expenses and other transactions. Maintained inventory reports, and scheduled property repairs.

Was offered the Sous Chef position, after an initial six-week externship for Culinary School. Prepared daily menus for all meals, managed staff of 20, including front of house. Prepared meals, from 40-400. Utilized organic produce from on-site gardens. Special event coordination. Procured inventory, inventory management, and special ordering.

Manage all functions of front desk and front desk staff. Reservations, and omprehensive Marriott Hospitality Management training. Heavy customer service. Reconciling and distributing daily reports. Accounts reconciliation, and concierge services.

Managed comprehensive real estate portfolio for private investor, as a licensed Realtor and Property Manager. Multiple Housing units, single family homes, and commercial real estate. Managed maintenance and maintenance schedules. Leasing of all properties. Rent collections and accounts reconcilliations. Handled all turnovers. Handled new acquisitions and sales of properties.